Irish winters can be harsh, and during our early years our unused barrels were left exposed to the elements in the courtyard of our distillery. When the time came to fill those barrels with whiskey, our coopers would invigorate them with a quick char. But what started as upkeep proved to have a nice effect on the whiskey that rested within, and Jameson Black Barrel is our nod to that discovery. These days our approach to whiskey making is far more refined than back then — we still use charred barrels, only nowadays it’s by choice rather than necessity. Turns out, whiskey that’s spent time in double charred barrels carries an untold richness and complexity. Every barrel contains secrets; the trick is coaxing them out. Matured in a combination of American oak, sherry casks, and double charred bourbon barrels, Jameson Black Barrel is a traditional Irish blend of pot still and grain still whiskey but includes an additional ‘small batch’ grain whiskey also. Bursting with rich, complex flavours of fruit, caramel, toasted wood, warm spice, and vanilla sweetness, the double charring delivers an embellished finish to our triple distilled smoothness. Whiskey discoveries rarely emerge from a daily chore, but one sip of Jameson Black Barrel is proof enough. A fitting tribute to double charring and the coopers who uncovered it. With whiskey aged in flame charred black barrels for a richer smoother taste.
John Jameson founded his distillery in Dublin in 1780 to realise his ambition of making the highest quality whiskey possible. Today Jameson is still made, in our Single Distillery in Midleton, Co Cork, Ireland, following our founder's tradition of using the finest ingredients and triple distillation to achieve our signature smoothness.
Enjoy Jameson Black Barrel neat or on the rocks or in cocktail such as the Jameson Black Barrel Old Fashioned.